Creamy Roasted Cauliflower Chowder

This Creamy Roasted Cauliflower Chowder is comfort food without all the calories. Made with roasted cauliflower, which adds deep, caramelized flavor while keeping the soup a little lighter.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F.

Step 2

Arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with the olive oil, season with a pinch of salt and pepper, and toss until well coated. Spread out the cauliflower and garlic in a single layer to avoid steaming.

Step 3

Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. Set aside to cool.

Step 4

When cool enough to handle, remove the garlic from its skin and finely chop.

Step 5

In a large pot, melt the butter over medium-high heat. Add the onion and cook for 2 to 3 minutes, until just beginning to soften.

Step 6

Add the carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the chopped garlic, cauliflower, bay leaf, and dried thyme. Sprinkle the flour over the vegetables and mix to combine.

Step 7

Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Cook for 10 minutes.

Step 8

Stir in the milk and cheese and continue mixing until the cheese is melted and the chowder is creamy, 2 to 3 minutes. Season with salt and pepper to taste.

Step 9

Discard the bay leaf. Ladle the chowder into bowls and serve warm.

Step 10

To make it thicker, you can puree some of the soup and mix it together.

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